Cheesy Chicken Pesto Squash Bake
Cheesy chicken pesto squash bake lets you enjoy all the favorites of the Italian classic in a lower carb dish you'll love! Featuring tons of flavor from pesto and a blend of spices and cheese, this dish will get everyone to eat their veggies happily!
- 2 lbs boneless, skinless chicken breasts trimmed of fat
- salt & pepper to taste
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 1 medium white onion diced
- 1/2 cup pesto sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Lightly spray a 9x13" casserole dish with non stick cooking spray.
Add the chicken to the dish, and season it liberally with salt & pepper. Sprinkle the garlic powder & smoked paprika evenly out over the chicken.
Evenly spread the chopped veggies out over the seasoned chicken.
Spoon the pesto sauce out over the veggies in dollops.
Sprinkle both cheeses evenly out over the casserole dish.
Bake the dish at 375° for 45 minutes, or until the cheese is golden brown, veggies roasted, and the chicken is cooked through.
Carefully remove the dish from the oven, and let it rest for 2-3 minutes.
Serve & enjoy!
Calories: 540kcal | Carbohydrates: 10g | Protein: 62g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 935mg | Potassium: 1176mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1238IU | Vitamin C: 22mg | Calcium: 373mg | Iron: 2mg